Any favorite ice cream can be used in these treats. Both the walnut cookies and the "sandwiches" themselves can be prepared several days in advance.
Recipe information
Yield
Makes 8
Ingredients
Walnut Chip Cookies
Ice Cream
Preparation
For cookies:
Step 1
Preheat oven to 350°F. Combine first 6 ingredients in processor and blend. Add butter and vanilla. Process until mixture resembles fine meal and begins to stick together, using on/off turns. Add walnuts and process until finely chopped. Mix in chocolate.
Step 2
Transfer mixture to sheet of waxed paper. Press together. Top with another sheet of waxed paper. Roll out 1/4 inch thick. Cut out cookies using 2 1/2-inch round cookie cutter. Transfer to ungreased cookie sheet. Gather scraps, reroll and cut additional cookies. Sprinkle cookies with sugar. Bake until just beginning to color, about 22 minutes. Cool on cookie sheet on rack 5 minutes. Carefully transfer cookies to rack and cool. (Can be prepared 3 days ahead. Store in airtight container.)
For ice cream:
Step 3
Soften ice cream slightly in refrigerator. Turn 8 cookies over and gently spread 1/4 cup ice cream atop each. Top with 8 cookies, sugared side up. Freeze until firm.
Step 4
Melt 3 ounces semisweet chocolate in top of double boiler over simmering water, stirring until smooth. Dip fork in chocolate and drizzle in free-form lines over tops of sandwiches. Freeze until chocolate design is firm. (Can be prepared up to 3 days ahead. Cover and freeze.) Soften slightly in refrigerator before serving if frozen very solid.
